Dill pickles + Havarti dill cheese + tortilla = one dill-icious Dill Pickle Quesadilla.
I’m having a damn dilly day, thanks to this dill-icious Dill Pickle Quesadilla. And if you want to have yourself a damn dilly day, keep reading. This special quesadilla is unapologetically fun to eat. And might I recommend pairing it with a side of Chipotle Ranch for dipping?
Three ingredients gets you on your way to enviable lunch goals: one big ass tortilla, one cup of shredded Havarti dill cheese, and pre-sliced dill pickle chips (I used Vlasic Dill Pickle Chips. This is an affiliate link so I may get a small commission on any purchases). Use whatever brands you like or happen to have on hand.
How do you make a Dill Pickle Quesadilla?
To make this special quesadilla you will need the following:
INGREDIENTS
- 1 extra large flour tortilla
- 8-9 dill pickle slices I used Vlasic Dill Pickle Chips
- 1 cup shredded Havarti cheese
INSTRUCTIONS
- Heat griddle pan over medium heat.
- Put dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.
- Lay tortilla on a cutting board. Sprinkle ½ a cup of shredded Havarti cheese over half of the tortilla.
- Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
- Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
- Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
- Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness.
- Remove from heat and cut into quarters. Enjoy with Creamy Chipotle Ranch (see Chipotle Ranch recipe below for a two-ingredient version that's super easy).
I chose to griddle this on a cast iron pan on the stovetop, but a grilled quesadilla is fantastic as well, weather permitting.
How do you make Chipotle Ranch?
This Chipotle Ranch recipe is the easiest! All you need are two ingredients:
- 1 chipotle en adobo pepper plus 1 tablespoon chipotle en adobo sauce
- ½ cup Ranch dressing (I used Hidden Valley Ranch)
Add chipotle en adobo pepper and sauce and Ranch dressing to a food processor. Process until well combined. Voila, the easiest Chipotle Ranch recipe ever!
I hope you have yourself a damn dilly day by making yourself a special quesadilla. Here’s how you make a Dill Pickle Quesadilla.
If you like this you might also like these pickle-y dishes:
Dill Pickle Quesadilla
Equipment
- Cast Iron Griddle Pan
Ingredients
- 1 extra large flour tortilla
- 8-9 dill pickle slices I used Vlasic Dill Pickle Chips
- 1 cup shredded Havarti cheese
Instructions
- Heat griddle pan over medium heat.
- Put dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.
- Lay tortilla on a cutting board. Sprinkle ½ a cup of shredded Havarti cheese over half of the tortilla.
- Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
- Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
- Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
- Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness.
- Remove from heat and cut into quarters. Enjoy with Creamy Chipotle Ranch.
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